Chocolate Caramel Cheese flan cake {aka ChocoFlan cake}

Trading places.  Baking magic transforms two separate desserts into one.
Physics along with Chemistry makes this scrumptious cake flipping unique. 

If you're looking to add some Latin flair to your sweets table...look no further.

Adapting this recipe to an already popular 'ChocoFlan' cake...
I loosely modified it as to lighten the texture and taste to suit my palate.

This cake's aesthetic appeal is quite the conversation at dessert time.

The smooth caramel cheese flan complements the moistness of the chocolate cake foundation.
Pecans add the extra crunch needed to harmonize with the smoothness of every bite.

Batters completely separate and trade places while baking.
The flan pushes its way through to the bottom as the heavier cake batter rises to the top.

This wow factor certainly would have gotten my attention in my Science studies. 
Did I ever mention how uninterested I was in Chemistry class?
Odd...because, baking is truly a passionate pastime for me.
I can only conclude that if teachers would have connected...
desserts to complex formulas...they would have had a more attentive student ;o)  


Chocolate Caramel Cheese flan cake 
{aka ChocoFlan cake}
The smooth caramel cheese flan complements the moistness of the chocolate cake foundation.
Yield: 10-12 servings 

Click HERE for a PRINTER version of this recipe

(American / Metric measures)

. 1/4 cup (60ml) ‘Dulce de Leche’ caramel
Chocolate Cake: *
. 1/2 cup (125ml) unsalted butter, softened
. 3/4 cup (165g) granulated sugar
. 1 large egg, room temp.
. 1-1/2 cup (220g) all-purpose flour
. 1 tsp. (5ml) baking powder
. 1/2 tsp. (2.5ml) baking soda
. 1/4 tsp. (1.75ml) salt
. 1/4 cup (25g) dutch processed cocoa powder
. 1 cup (250ml) buttermilk 
Caramel Flan:
. 1 can -12oz.(370ml) evaporated milk
. 1 can -14 oz.(300ml) sweet, condensed milk 
. 4 oz. (125g) cream cheese
. 3 large eggs
. 1 Tbsp. (15ml) pure vanilla extract
. 1/4 cup (60ml) ‘Dulce de Leche’ caramel
. 1/4 cup (30g) 20 pecan halves 

* Tip to speed up the process:  A cake mix is perfectly suited for this recipe.

Pre-heat the oven to 350F/180C/Gas4
Position the rack in the center of the oven.
10 cup (2.5Litre) -- 9 inch (23cm) Bundt pan 
Can also be made in a 9 X 13 inch (23x33cm) pan 

1. Coat the cake pan a with a little vegetable oil and then add the 1/4 cup (60ml) 'Dulce de Leche' in the bottom.  Then, place it in a large roasting pan as it will later bake in a 'bain marie' (water bath).  Set aside.
...chocolate CAKE:
2. With an electric mixer, beat the softened butter and sugar until creamy and fluffy before adding in the egg.
3. In a separate bowl, sift together the dry ingredients which make the flour mix for the cake.
4. Alternate by first adding 1/3 of the flour mix and then 1/2 the buttermilk into the creamy mixture.  Repeat by ending with the flour and keep beating until all is well combined.  Do not over-mix.
...caramel FLAN:
5. In a blender, combine both milks, cream cheese, eggs and vanilla.  On high speed, blitz for about 30 seconds or until it’s well blended.

6. Pour the chocolate cake batter and spread it evenly into the bundt pan first.  Afterwards, gently ladle the caramel flan cream over top.  Cover the pan tightly with an aluminium foil.  Pour about 1 inch (2.5cm) of hot tap water around the perimeter of the roasting pan.
7. Bake for 55 minutes.  Afterwards, remove the cake pan from the water as well as the foil and place it on a rack for about 2 hours.   
8. To properly unmold: Use a thin, long spatula to lightly loosen the cake from the edges.  Place a serving platter over the surface and grasp tightly to the sides of the pan as you quickly invert the cake.  Now, gently jiggle it back and forth to loosen the cake further and to ensure that it has been completely removed from the pan.  
...decorate and serve:
9. Dot with more of the 'Dulce de Leche' caramel and decorate with the pecans.
10. This cake can be served at room temperature or my preference would be to refrigerate it overnight.  Just remove it from the cold about 30 minutes before serving.  Enjoy.

Other than the deliciousness of this cake...
the magic of the batters inverting is what truly makes this cake special.

The only thing I would do differently on my next experiment would be... 
to make a French 'Crème Caramel' to replace the cream cheese mix ;o)

Have I managed to excite you about injecting some Latin flair onto your next sweet table?

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

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